Posted
by
Unknown Lamer
on Tuesday September 18, 2012 @04:16AM
from the cheese-less-ages-than-previously-believed dept.

An anonymous reader writes "Nature has advance word on the first science results from GRAIL, NASA's twin probes launched a year ago which are mapping the gravity of the Moon from lunar orbit. This is coming out in advance of any official publication or NASA release, so the data isn't available, but the story trails what the PI Maria Zuber told a Harvard CFA colloquium last week are some of the team's key scientific findings: including that the Moon's crust is substantially thinner than once thought; and some of the more speculative impact basins haven't been confirmed."

Cheeses can have both rinds and crusts. The rind is on the outside, and is intended to be there. Crusts, on the other hand, develop mostly unintentionally, and often on the inside too after a cheese has been cut. An outside crust can be treated, e.g. with brine, to create a rind.

As for skins, yes, some have those too. Jarlsberg, for example, has a sprayed on rubbery skin between the cheese and the protective wax. It is NOT a rind, and not meant for consumption (and neither is the protective wax, although I've seen dolts that eat it).

In addition to these, some moist cheeses like Cabecou and Gamalost develop fur [blogspot.com] instead. It's a fungal layer which can be quite tasty. Sometimes it's compressed into the cheese again to make part of the rind, like in a Brie.